To prepare my onion marmalade
1kg of red Tropea’s onion, be sure, the real one!
250 grams of white sugar
150 gr of brown sugar
1 shot, of a fragrant white wine vinegar
Cut the onions according to your tastes, I prefer them not thin sliced, so they do not dissolve completely in cooking.
Agata, the protagonist of the wonderful Paola Cereda’s book “Se Chiedi al Vento di Restare”, prepares a special sauce that makes people fall in love. She gives some advise, but not the full recipe. Agata suggests to soak the onions under fresh current water if you don’t want tears stream down in your face.
Often I do it, but other times I don’t, because a tear, sometimes is good for the heart, it washes away the dust from your eyes and makes life bearable.
Once sliced the onions, add the two types of sugar and the shot of white vinegar. Next time I will try the apples one. Leave the onion to marinate 2, maximum 3 hours. I want a marmalade, where the onion’s slices are clearly visible after cooking. But if you like a creamier marmalade let the onions marinate for more time.
Then you need a large pot, and two hours of slow cooking fire.
The consistency depends on your tastes, you can test it putting a bit in a saucer, allow it to cool and decide if it need more cooking or not.
To keep it for long, sterilize the empty jars for 20 minutes in boiling water.
Fill them with the hot marmalade and turn them upside down to create a vacuum.
You need a good pecorino di Monte Poro or one that you particularly like. Recently I discover the Pecorino of Carlopoli, a little village in Sila Mountains. I prefer the soft one, not too much seasoned.
It ‘a real delight, tears that turn into sweetness.
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